Soy Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from the classic basil version — and it comes together in minutes with just a blender or food processor. Toasting the pepitas first is a small step that pays off big, adding a warm, nutty depth that anchors all that fresh cilantro and lime. Every ingredient here is naturally free of soy, so there's no need to squint at labels or swap anything out — just straightforward, clean cooking. The optional jalapeño brings a gentle heat that plays beautifully against the brightness of the lime zest and juice, but the pesto holds its own without it if you're keeping things mild. A splash of water at the end lets you dial in the consistency, whether you want something thick enough to spread on toast or loose enough to drizzle over grilled chicken, tacos, or roasted vegetables. Ground cumin ties everything together with a subtle earthiness that makes this feel like more than just a condiment — it's the kind of sauce you'll want to put on everything.
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Learn more →Ingredients
6 servings
- ⅓ cup raw pepitas (pumpkin seeds)
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 clove garlic, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ¼ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ¼ cup extra-virgin olive oil
- 1–2 tbsp water, as needed to thin
- 1 jalapeño, seeded and roughly chopped (optional)
Instructions
- 1
Toast the pepitas in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pepitas, cilantro, garlic, lime juice, lime zest, cumin, and salt in a food processor or blender. Add the jalapeño, if using. Pulse 8–10 times until the mixture is coarsely chopped.
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